Crispy Tofu Teriyaki Bowl

Ingredients

• 2 blocks (14 oz / 397 g each) extra-firm tofu
• 3/4 cup (140 g) dry white rice
• 1 lb (450 g) broccoli florets
• 1/3 cup (96 g) store-bought teriyaki sauce
• 2 green onions, sliced (optional)
• 1 tsp fresh ginger, grated (optional)
• 1/2 tsp (2 ml) toasted sesame oil (optional)
• 2 tbsp (16 g) cornstarch
• 1 tbsp (15 ml) avocado oil plus avocado oil spray; 1 clove garlic, grated; 1/2 tsp salt, 1/4 tsp pepper

How to make it

1. Prep everythingDrain the tofu and press it: wrap each block in a clean kitchen towel, set a cutting board or heavy pan on top with a few cans for weight, and leave it 15 minutes to squeeze out water. Meanwhile, cut the broccoli into bite-size florets, slice the green onions and grate the garlic and ginger. Rinse the rice in a strainer until the water runs mostly clear.
2. Start the riceAdd the 3/4 cup (140 g) rice, 1 1/2 cups (360 ml) water and a pinch of salt to a small saucepan. Bring to a boil, cover, turn the heat to low and cook 15 minutes, then take it off the heat and let it sit covered 10 minutes before fluffing with a fork.
3. Coat the tofuCut the pressed tofu into 3/4 inch (2 cm) cubes. In a large bowl, toss them gently with 2 tsp of the avocado oil, then sprinkle with the 2 tbsp (16 g) cornstarch, salt and pepper and toss again until every cube has a thin, dry, powdery coat with no wet spots.
4. Air fry the tofuPreheat the air fryer to 400°F (205°C). Spray the basket, add the tofu in a single layer (work in 2 batches if needed) and air fry 14 to 18 minutes, shaking the basket every 5 minutes, until deep golden and crisp on all sides. No air fryer: bake on a parchment-lined sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway.
5. Cook the broccoli and sauceHeat the remaining 1 tsp avocado oil in a 12 inch (30 cm) skillet over medium-high heat. Add the broccoli and 2 tbsp (30 ml) water and cook 4 to 5 minutes, stirring, until bright green and crisp-tender (a fork goes in with a little resistance). Push it to the side, add the garlic and ginger for 30 seconds, then pour in the 1/3 cup (96 g) teriyaki and let it bubble 1 minute until glossy.
6. Toss and serveTurn off the heat, add the crispy tofu and toss quickly to coat everything in the sauce. Divide the rice among 4 bowls, top with tofu and broccoli, and finish with green onions and a few drops of sesame oil. Eat right away for the crispiest tofu; leftovers keep 3 days in the fridge and re-crisp in the air fryer at 375°F (190°C) for 4 to 5 minutes.